Shrimp Jambalaya

The Creole Crab Burgers and fresh remoulade were absolutely fantastic last night. Tonight, it's going to be shrimp Jambalaya. I'm going to invite some friends over, and throw together a huge pot of this stuff. Now that cold weather has returned to Chicago, it's time again to turn up the heat with hearty food like this.

Ingredients

• 4 Cups cooked rice
  
• 1 cup chopped onion
  
• 1 cup chopped bell pepper
  
• 2 tbs tomato paste
  
• 1 tsp sugar
  
• salt, pepper, cayenne to taste
  
• 1 lb peeled jumbo shrimp
• 1 cup finely chopped green onion and parsley
  
• 8 tbs butter
  
• 1 cup chopped celery
  
• 4 cloves fresh garlic minced
  
• 2 cups water
  
• 1/2 tsp cornstarch

Recipe Directions
Cook rice while making jambalaya . Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.
Source:Jambalaya

Home Made Remoulade for Creole Crab Burgers

As promised...Remoulade!
This recipe makes about 1 & 1/2 quarts. Hope you have a lot of seafood around!

Ingredients

• 2 eggs
  
• 4 tbs paprika
  
• 2 tsp salt
  
• 1/2 Creole Mustard
  
• 1 1/2 pints olive oil
  
• 1/2 cup vinegar
  
• 1 lemon
  
• 1/2 cup shallots
  
• 1/2 cup celery
  
• 5 stalks parsley
  
• 1/4 cup catsup
  
• 3 bay leaves
  
• 2 tbs horseradish
  
• Tabasco to taste

Recipe Directions
Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crab meat.

Shrimp Pesto Pizza

Everyone loves Pizza! Just put shrimp on top instead of sausage or pepperoni, and it will be a much healthier treat!

Ingredients

• 1 (16-ounce) Italian pizza shell
  
• Pesto
  
• 2 tablespoons pine nuts (pignoli)
  
• 2 cups lightly packed fresh basil leaves
  
• 1 cup (4 ounces) freshly grated Parmesan or pecorino cheese
  
• 1/4 cup extra virgin olive oil
  
• 1 to 2 garlic cloves
  
  Toppings:
  
• 8 ounces cooked shrimp
  
• 2 cups shredded mozzarella cheese, divided use
  
• 1/2 cup pitted Kalamata olives
  
• 1/3 cup sliced green onions
  
• 1/3 cup freshly grated Parmesan cheese

Directions
For Pesto:
Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature. In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
For Pizza: Preheat oven to 450°F.
Place pizza shell or dough on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese. Bake for 10 to 15 minutes or until thoroughly heated
Source:Pizza

Cajun Scallops

Get ready to spice up your dinner plans with this fantastic scallop recipe. Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry. Don't get ripped off!

Ingredients

• 1 teaspoon olive oil
  
• 1 large red onion, thinly sliced and separated into rings
  
• 1 teaspoon Cajun seasoning
  
• 1/2 teaspoon ground black pepper
  
• 1 teaspoon butter
  
• 1 garlic clove
  
• 3/4 pound fresh scallops
  
• 1 to 2 teaspoons hot sauce

Directions
Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.
Source:Cajun